front of house supervisor

dishwasher

server

host/hostess

back of house supervisor

Scaddabush Italian Kitchen & Bar

I came to Scaddabush because I really needed a part time job and ended up getting hired on the spot. During the hiring process I was assured by managers that if hired I would be trained to become a server once I started at as a host. I have quickly come to realize that this will never happen. 
Some host have been there for over a year and have not been trained or have moved up to be a server and what is even more frustrating is that I have seen individuals get hired ON THE SPOT as a server. When I asked about getting more training for expo or skip the dishes I was told that I would have training "soon" and it still has not happened. 
On top of lack of advancement I think the worst part of this location is the culture of the staff. Most server's including all of the bartenders are rude, obnoxious and arrogant. My first day there I was SNAPPED AT to get something for the bartender who then proceeded to give me attitude when I took too long to find the thing she wanted. Servers are constantly complaining about their sections and get upset if they get double or triple sat on a Friday/Saturday night which happens as the restaurant gets really busy.  Staff, including managers, can be found swearing on the floor in front of guests when gossiping about other staff members. This restaurant also does not do a tip pool yet everyone is expected to help serve and clean tables for the servers, I think that if they had tip pooling it would bring the team together and all members of staff would have a greater appreciation for each other. It would create a less "while its their job" approach to work. I have seen  it work at other restaurants really well. 
Overall, this is not a place to work even if you have "thick skin." There is too much drama and immaturity and no amount of money is worth working at this establishment until they get their staff under control.

Management does not care about you unless you are a favorite/friends with them - your relationship with them will also effect your hours scheduled. I’ve seen many people advance to higher positions severely quicker than people who have worked there for years for absolutely no reason (if you’re not a good server they will fire you - so that wouldn’t be the issue). Managers do NOT care about your mental health or how the work environment is impacting it. Managers pick favorites, gossip; I have personally overheard a former GM talking negatively about servers or give them attitude for no good reason. Some managers make you feel stupid for asking a question, yet they claim to always be open to people asking questions as they would rather that than a server talk to a table not knowing what they’re saying. Expect you to be very knowledgeable about the wine/cocktail menu yet they do not offer proper training or further education on it. More side duties have to be done than any other restaurant - hour(s) worth of work is expected to be done within a half hour or the managers will be mad and will constantly be asking you when you will be done/to hurry up (which leads to more negative comments/gossip about the servers on a managers behalf). You can be sat five tables (sometimes more in rush hour) within minutes and are expected to water/greet EVERY table within 30 seconds or you’re getting complaints from every direction. Overrall: unrealistic expectations and a very toxic environment to work in. Do not waste your time. 

I started working for Scaddabush about 3 years ago. I applied as host and wasn't expecting too much from the role. I immediately grew to love the work environment and the atmosphere and I began striving for more. Within my short period of time being there my management team recognized my work ethic and made me a server. Within a year I was offered a role to help with opening a new location, and now I am moving into a role that involves opening new stores and training new team members that join our Scaddabush family. My managers acknowledged my work ethic and took a chance on a young host and it's something I am thankful for everyday. I think having the opportunity to grow and better yourself its the greatest thing a company can provide for you and that is exactly what Scaddabush did for me. 
My mangers are patient, kind and helpful at all times. Ive worked in multiple locations and can say it is the exact same for each location. Scaddabush has trained its upper management perfectly and I can honestly say I am beyond grateful for this company for everything they have done for me. 
Not only is the restaurant filled with a management team that cares and wants to see you succeed but it also has the most welcoming warm and friendly staff members that I can truly say are some of my closest friends. 

Applying at Scaddabush was the best choice i've ever made :)


At first it was great, until you realize how cold and mean the managers actually are. Not only do they play favourites and give certain employees privileges that others do not have, but they will also find a way to fire you if they don’t like you. A lot of hard working and kind people were fired or not given shifts without proper reasoning or a fair heads up. I couldn’t come into work because my brother was in the ICU. My next shift back the manager on shift gave me attitude as if I lied about my reasoning for not being able to come into work. Did not ask about the well being of my brother or anything. I was then let go a week later after having gotten no shifts on my schedule. The reason cited was that I was simply “not a good fit” for the restaurant even though a lot of guests liked my service and I got along with many of my coworkers. I had a mortgage to help pay for and there was no warning or heads up for any improvement I could have made prior to me being let go, simply because they did not care about helping me make improvements. It’s much easier to just dispose of people as if they’re worth nothing, according to the managers at least. Very disappointing and toxic work environment, unlike the positivity and inclusivity they like to preach at face value.

I actually liked working here but If you read the other reviews, you'll see that most people are complaining about the managers (in my case the KM's). They are 100% right. SOME are great. The rest of them start off ok in the beginning, and then you'll realize that they don't really care about you, no matter how much they pretend, and will start treating you badly soon enough. They have their favorites which is very obvious.They also don't work past like 10:00pm and if you pick up on their slack enough, they'll offer you a supervisor position and make you do their dirty work. If you work there for a long time you'll realize that it's a draining job, since most of the time you'll be working alone and if there's a rush, consider yourself lucky if you get any help. Only saute and sometimes grill get more than 1 person. The pay was ok but only supervisors get $17 hourly. When it comes time for them to get their bonuses, they will cut your hours and not say anything about it or even make an excuse as to why you have less days. This is not a fair workplace. You'll meet great people working here but is it worth it when you're suffering?

I've been working at Scaddabush for a year now. At first I loved working here, everyone was super friendly and inviting & this place has taught me a lot of things that I can use in future jobs. 

Unfortunately I feel like I've been told a lot of nonsense and that nothing really changes like management said it would. Also the few managers that really cared have left, for various reasons, whether it be feeling like they were being mistreated or they found a job in their field.

Management is a revolving door which I get can't really be helped, but any efforts or improvements you've made during your time there gets pushed aside & you feel like you have to start over again with someone new. They'll hire servers instead of training their current staff even after saying they wouldn't hire any one else. It's just really disappointing since you put your all into the place & you feel like you're being treated as if your own well-being & success doesn't matter.

Again, staff here is wonderful, every place has their faults. We've improved over the last year in some aspects but many people feel like their efforts go unnoticed & so they started seeking out new jobs.

The benefits are that you get tip out and that the coworkers are usually awesome... besides that, get ready for either an abusive amount of hours or literally just one five hour shift in a week. The kitchen is a mess, the managers are often times rude (or overworked), they don't pay sick pay, there aren't enough bread knives or unbroken inserts/plates... They provide one jacket which won't be enough and will charge you $17 for every new one. If it's busy you should expect to stay potentially hours after you were scheduled to close. If it's slow they will try and send you home at any opportunity, or will ask you to clock out for an hour and then come back. There are no guaranteed breaks or bathroom breaks. They pay minimum wage and barely give you raises and expect the quality of work to reflect a paycheck that actually pays your bills. Two people just quit and walked off the line because they were so fed up. There's no free meals, just 50% off one entree (and when you have no breaks to eat it who cares). 

Tread carefully when considering a job here.

you get worked to the bone, a management team that says they are there for you, and want to help you out but will randomly schedule you twice one week and five times the week after. Hours get minimized so much so that they are meeting the "Projections" for the night. You could be scheduled for a 7-hour shift but really only end up working 4 hours and being sent home early, "to save on labour". It's funny because they promised a raise and realistically to get that raise you have to go to extreme lengths to even be considered for a raise, all in all, the raise only amounts to 25 cents more than you were earning initially. Finally, the one thing the job had that kept me there was the decent tip out in cash, they've switched over to a digital system that charges you a fee to even pull out your money into cash or send an e-transfer of your tips to yourself. The e-transfer even takes forever one of a large sum that had taken almost a day to receive after dealing with that third party customer service. 

During training you're handed off to shadow multiple other employees that aren't aware they're meant to train you,  some of which don't even feel qualified to train you and who teach you different things (sometimes contradictory). You don't get a lot of opportunity to do some things on your own as whoever you shadow just does most of the work. 

When managers notice any issues with your performance or if you ask for help regarding things you were failed to be trained on they simply stop giving you shifts instead of scheduling a shift review (which they have with other employees regularly) or pulling you aside to address your issues so you can improve. They also clearly have favourites...

The tips were good, food was good, management was very understanding regarding school/scheduling & I loved the people who worked there as they were beyond sweet and helpful. Pretty much the only good things I have to say about working there. 

Bad GM, beetchin’ managers and  supervisors. KM doesnt recognise the real hardwork of people thats why the good  kitchen people left. You will exist here if you are a big time kiss arshe woker and chances are you will promoted too! but if you’re in to fair and equal treatement you will definitely will hate this place. The company wants you to take care of them but doesnt want to take care of you on slow down season. Only getting 4 hours shift for 2-4 days a week for a fact that you are a full time employee. Always print out and keep your hours worked because the managers are notorious of deducting hours. If you dont have print outs of the hours you worked you wouldn’t know if theres missing. Managers often walking back and forth with food plates on their hands freely but doesnt even care of their cooks already ate lunch or dinner. So if you plan to get a job from this place, please think twice and find somewhere else because I do not reccomend this kitchen ever!

Top Job Titles	Average salary
Front of house supervisor 13 salaries reported	$18.75 per hour
Dishwasher 27 salaries reported	$17.60 per hour
Server 22 salaries reported	$17.60 per hour
Host/hostess 22 salaries reported	$17.60 per hour
Back of house supervisor 6 salaries reported	$19.17 per hour

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